APPETISER: A feast for the eyes too!

You can also gauge a Chef’s talent through their presentation on the plate. It reveals the full art and care which Chefs invest in their recipes. The more attractive a plate looks, the more appetising it is!

Currently very on-trend, coulis are showcased on restaurant menus as elements which add distinction and value.

Starred Chef Kunihisa Goto has paired traditional Soy Sauce, a key ingredient in catering, with culinary herbs typical of Asian cuisine to create tasty and varied combinations. As a coulis, this condiment offers taste diversity and elegant plate decoration.

• Soy Sauce Coulis with Culinary Plants: a delicious union

This new range of Soy Sauce Coulis was developed jointly by Darégal, the world leader in culinary herbs and starred Chef Kunihisa Goto of L’Axel restaurant in Fontainebleau.

Inspired by French gastronomy, the Japanese chef has paired classic Soy Sauce with a selection of culinary herbs to offer delicious innovative taste combinations.

• Soy Sauce Coulis with Culinary Plants: cuisine with a difference

Every Chef uses Soy Sauce and it is now a “basic” and, therefore, essential condiment. Which means it was ripe for reinvention!

Paired with Shiso, Ginger, Kaffir Lime, Yuzu, or Garlic and Chilli, soy sauce adds a variety of tastes and new flavours in response to the trend for Fusion Cuisine.
In coulis form, this product offers a new texture and, therefore, a new application.

• Soy Sauce Coulis with Culinary Plants: the Chef’s crayon

Presented in a squeezy bottle with a precision tip, these coulis are easy to use. A genuine tool for personalising plates, the Soy Sauce Coulis range offers really diverse exotic tastes and warm coppery colours that range from brown to orange: the on-trend solution for creating dishes that look and taste great.

• Soy Sauce Coulis: a variety of flavours and colours for dishes that are exquisite

Soy Sauce Coulis Shiso:
This brown/green, slightly acidic coulis reveals the flavour of cumin and herbaceous notes.
>  Perfect with fish, stir-fried vegetables and white meat.

Soy Sauce Coulis Ginger:
This golden-coloured coulis perfectly reproduces the notes of rose, citrus and pepper that are so characteristic of ginger.
>  Enhances shellfish, crudités and fish tartare.

Soy Sauce Coulis Kaffir Lime:
This dark brown-coloured coulis displays intense notes of rose and citrus.
>  Complements fish, carpaccio of meats, and crudités salads.

Soy Sauce Coulis Yuzu:
This slightly acidic coulis evokes notes of citrus fruits and white flowers.
>  Goes well with fish, carpaccio of meats, and crudités salads.

Soy Sauce Coulis Chilli, Garlic and Ginger:
This caramel-coloured, slightly acidic coulis evokes notes of citrus fruits and white flowers.
>  Great with grilled meats, pan-fried vegetables and fried foods.

Practical tips

– Squeezy bottle, with a precision tip.
– One 240g bottle decorates 100 plates.
– Thaws in 7 hours.
– Once defrosted, can be stored in the refrigerator for up to two weeks.
– Best Before: 2 years in the freezer.

• Chef’s Suggestions: Reaffirming the exotic origins of the recipes

• Chef’s Suggestions: Add a hint of Asia to European dishes

This new range of Soy Sauce Coulis with Culinary Plants complements the broad palette of Cool’Eaze colours and flavours that are already available.

Try them today!

Our culinary advisors are available to give you more details.

Contact us for more information.